DAIRYING IN THE NORTH.
QUESTION OF ACIDITY
(BY TELEGRAPH—PRESS ASSOCIATION.)
AUCKLAND, May 30. __ At the annual conference of the North Auckland Association to-day there were one hundred delegates, representing 21 companies, present. Mr. F. McDonald presided. Satisfaction with the success that had attended the cream grading was expressed by a number of delegates. Regarding acidity in cream, the chairman said that a standard had been set which was impossible for some suppliers to obtain.
Mr. Valentine, dairy instructor, explained that acidity in cream was not the standard on which grading was done. The finest cream, in the opinion of the grader, was cream that made the finest butter. The majority of factories in the north had scored finest, but it had been a mixture of three qualities. The aim was to secure a universal standard for the Dominion. He did not think this was far off. Acidity by flush of feed was more detrimental than sourness caused otherwise. By allowing acidity to develop, they were not likely to get cream that would keep as well as the fresh produce.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/HAWST19270530.2.81
Bibliographic details
Hawera Star, Volume XLVI, 30 May 1927, Page 9
Word Count
179DAIRYING IN THE NORTH. Hawera Star, Volume XLVI, 30 May 1927, Page 9
Using This Item
Stuff Ltd is the copyright owner for the Hawera Star. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in